Whole Rainbow Red Kiwi and Panna Cotta Pound Cake 丸ごとレインボーレッドキウイのパンナコッタ・パウンドケーキ

2018-12-08 23:58:22

by MosoGourmet 妄想グルメ

1105

You can see the video of a previous recipe using strawberries here This time round we filled the cake with plenty of kiwi fruit and panna cotta This cake is not only fun to make it s fun to slice up Recipe For a 15x7x6 5cm cake tin 1 Add 55g of granulated sugar to 110g of unsalted butter at room temperature and mix 2 Mix in 3 beaten eggs a little at a time 3 Sift in 140g of bread flour and 2g of baking powder 4 Fold the mixture together using a rubber spatula 5 Pour the mixture into a cake tin 6 Bake for around 43 minutes in an oven preheated to 170 C 7 Insert a skewer into the cake to check if it s cooked through If the skewer comes out clean the cake is ready 8 Gently remove the cake while it is still warm 9 Cover the cake to keep the moisture in and allow to cool 10 Make incisions with a knife to help you hollow out the center As a guide we tried to leave about a 1 5cm thickness along the bottom with 1 3cm thick walls on the short sides of the cake and 1cm thick walls on the long sides 11 Remove the skins from the kiwis and line them along the bottom of the cake 12 Sift 10g of gelatin powder into 60ml of water 13 In a small pan heat 60g of granulated sugar 200ml of milk and 100g of fresh cream 14 Lower the heat just before it reaches boiling point then mix in the gelatin mixture from step 12 15 Cool the mixture off while continuing to mix until it starts to thicken 16 Pour this mixture over the kiwis in the cake 17 Chill in the fridge 18 Decorate as you please 19 Slice the cake aiming to slice through the center of the kiwis for an impressive visual impact then enjoy We just happened across the rainbow red kiwis at our local supermarket When we searched online we found out that they are quite a rare variety of kiwi containing little of the protease enzyme actinidain which is an allergen In this cake we enjoyed them raw encapsulated in the panna cotta style jelly Still very few of these kiwi fruits are being grown but they are very sweet and delicious 今度はキウイフルーツとパンナコッタをいっぱい詰めました作るのもそして切り分ける時も楽しいパウンドケーキですこれ工作みたいレシピ 15 7 H6 5センチパウンド型１室温に戻しておいた無塩バター 110gにグラニュー糖 55gを入れ混ぜる２溶き卵 3個を数回に分けて入れその都度混ぜる３強力粉 140g ベーキングパウダー 2gをふるい入れる４ゴムベラでさっくりと混ぜる５パウンド型に流し入れる６ 170度に予熱したオーブンで43分程焼く７焼き上がりを竹串をさして確認する何もついてこなければ大丈夫８温かいうちにそっとケーキを取り出す９乾燥しないようにラップなどをかけ冷ましておく１０ナイフで切り込みを入れくり抜く底は1 5センチ上の短い方は1 3センチ上の長い方は1センチを目安にくり抜きました１１レインボーキウイの皮を剥き１０の底に並べる１２水 60gに粉ゼラチン 10gをふり入れておく１３小鍋にグラニュー糖 60g 牛乳 200ml 生クリーム 100gを入れ火にかける１４沸騰直前で火から下ろし１２を入れ混ぜ溶かす１５混ぜながら冷やし少しとろみをつける１６１５を１１に流し入れる１７冷蔵庫で冷やす１８お好みのデコをする１９キウイの真ん中をめがけて切り分けるいただきますたまたまスーパーで見つけたレインボーレッドキウイ調べてみたらたんぱく質分解酵素のアクチニジンをあまり含んでいない珍しいキウイフルーツでしたで今回キウイフルーツを生のままでゼラチンゼリー寄せすることができましたまだごくわずかしか生産されていないレインボーレッドキウイ糖度が高くておいしいキウイでしたキウイパンナコッタパウンドケーキ kiwifruit pannacotta poundcake Recipe ASMR oddlysatisfying relaxing soothing therapeutic Japan 音フェチ